Preheat the oven to 200°C (392 Fahrenheit) with top and bottom heat.

Cut the eggplants in half lengthwise and score the flesh in a diamond pattern.

Brush the eggplant halves with olive oil and bake for 20-25 minutes, until soft and golden brown.

Heat some olive oil in a pan over medium heat. Add the onion and garlic and fry until soft.

Add the ground beef and cook until it is crumbly and golden brown.

Then, add the bell pepper cubes, diced tomatoes, tomato paste, green pepper, paprika, cumin powder, salt, and pepper. Let the mixture simmer until the vegetables are soft and the sauce has thickened slightly.

Remove the eggplants from the oven and scoop out two-thirds of the flesh. Mix the flesh into the minced meat mixture. Fill the hollowed-out eggplants with the mixture and return them to the oven. Bake for 10 to 15 minutes.

Peel and coarsely grate the cucumber. Then, squeeze the excess moisture out of the cucumber with your hands.

In a bowl, mix the grated cucumber with the finely chopped garlic, Greek yogurt, olive oil, and vinegar.

Season with salt and pepper, stirring well.